Chicken & Fruit Korma

1.5lbs chicken breasts, cut into bite sized pieces
1 tbsp olive oil

5 cloves garlic
1 tsp turmeric
1 tsp cinnimon
1 tsp cumin

1 onion, halved and thinly sliced
2 tsp raw ginger chopped fine
1/3 cup diced dates
1/3 cup dried apricots
2 cups low fat chicken broth

1 can lite coconut milk (13.5oz)
2 T cornstarch
1/4C cold water
1 fresh lemon juiced
2 to 3 tbsp cilantro chopped

Directions
Brown chicken in olive oil then remove to plate. Add spices to pan to lightly toast (watch carefully, do not burn). Add onion, ginger and garlic and let saute until translucent. If the spices are gummy and won't mix easily into the onions, add some water. Add dates and apricots to the pan and stir.

Push onion mixture to one side then add the chicken. Arrange the chicken on the bottom of the skillet and scatter the onions and fruit over the top. Then pour all of the chicken broth over and stir. Bring to a simmer, cover and simmer 40 min.

Just before serving, place water in a small bowl with the cornstarch. Stir well until lumps are gone. Add cornstarch mixture, coconut milk, lemon juice and chopped cilantro. Stir lightly. Bring just to a simmer, but do not boil.

This makes a very saucy dish. I recommend serving in a bowl with rice or couscous - like a stew, with more cilantro over each serving.


Serving Size: 1C

Number of Servings: 6

Recipe submitted by SparkPeople user TAMRACLOVEC.